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Peanut Butter & Jelly Tart



  • 1 puff pastry sheet, defrosted
  • 2/3 cup creamy peanut butter
  • 8 oz cream cheese, softened
  • 1 cup powdered sugar
  • 2 tablespoons grape jam, jelly, or fruit spread


  1. Allow the puff pastry to defrost for about an hour.
  2. Preheat oven to 400 degrees.
  3. Lay puff pastry on parchment paper on a cookie sheet.
  4. Gently slice about halfway through the puff pastry about 1 inch from the edges all the way around.
  5. Bake for 7-8 minutes until golden brown.
  6. When you can touch the puff pastry, push the middle down flat.
  7. While the pastry is baking, combine peanut butter, cream cheese, and powdered sugar in an electric mixer and beat on medium high until smooth and creamy.
  8. Spread the peanut butter cheesecake to the cut edges of the puff pastry.
  9. Heat the grape jam for about 10 seconds and stir until smooth and a little runny.
  10. Drop spoonfuls of it all over the peanut butter cheesecake and then swirl gently with a knife.
  11. Slice and serve immediately!
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